- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 large carrots, diced
- 3 ribs celery, diced
- 6 cloves garlic, minced
- 1 teaspoon salt, plus more to taste
- 6 cups chicken broth
- 1.5 pounds boneless, skinless chicken breast
- 2 dried bay leaves
- 1 tablespoon fresh thyme
- 16–20 oz potato gnocchi (I used this kind)
- 1 tablespoon arrowroot starch
- juice of half a lemon
- 1 cup half and half
- 2 cups baby spinach, roughly chopped
- chopped chives, for serving
- chopped parsley, for serving
- fresh cracked black pepper, for serving
- Heat a large heavy-bottomed pot over medium-high heat. Once hot, add the olive oil, diced onion, diced carrot, diced celery, and minced garlic. Sauté the veggies for 4-5 minutes until the onion is becomes translucent and everything is fragrant. Season with 1 teaspoon of salt and a bit of black pepper.
- Next, add the chicken broth, boneless skinless chicken breast, bay leaves, and fresh thyme. Bring the soup to a boil and then cover and reduce the heat to a simmer. Let the soup simmer for 10-15 minutes until the chicken is completely cooked through and no longer pink. Remove the chicken from the soup and shred the meat with two forks.
- Bring the soup back to a simmer and then add the potato gnocchi to the soup. Cover and let the gnocchi cook in the simmering soup for 2-3 minutes.
- While the gnocchi are simmering, whisk together half and half and arrowroot starch.
- Reduce the soup heat to low and add the shredded chicken and spinach to the soup. Then pour in the arrowroot half and half slurry and stir until everything is well combined. The soup should thicken as it continues to heat.
- Finish the soup by stirring in the fresh lemon juice. Serve the soup with chopped chives, parsley, and fresh black pepper.
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